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| POPPY SEED TWINKS | |
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1 c. confectioners sugar 1 c. softened butter 1 tsp. vanilla 1 egg 2 c. flour 2 tbsp. poppy seed 1/3 to 1/2 c. cherry, raspberry, or your favorite flavor preserves Heat oven to 300 degrees. In large bowl beat confectioners sugar and butter until lightly fluffy. Add vanilla and egg; blend well. Stir in flour and poppy seed; mix well. Drop by rounded teaspoonful onto ungreased cookie sheets. With finger, make imprint in center of each cookie. Fill with preserves. Bake for 20-25 minutes or until edges are lightly brown. Immediately remove from cookie sheets. | |
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recipe reviews #189205
Linda (New Jersey) says:
I'm a seasoned baker, and made this exactly as written. The butter separated as the cookies were baking and there were puddles of butter on the tray. They tasted OK, but had a weird texture. Disappointing.
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